Enchilada Sauce Recipe using Tomato Soup

Last night I was excited to make enchiladas for my family. It’s a favorite treat of ours that we just don’t have often. I had The Hubs grill up some chicken over the weekend so that I could just use that in the enchiladas. But when I went to look at the pantry to prepare the ingredients for my enchilada sauce, I realized – I have no Tomato Sauce!

I did, however, have Tomato Soup. In my opinion, one of the keys to being a home cook is being able to adapt your recipes to what you have on hand. I can’t tell you how many times I’ve been excited to do a recipe, only to find out that I am missing one or two ingredients and running to the store every day is just not an option. So creativity is key and my Enchilada Sauce Recipe using Tomato Soup was born.

Our enchiladas did go well, although the sauce was a bit thicker that I would’ve preferred. I should’ve added more water. But the taste was excellent – it didn’t taste like tomato soup at all. The next time you’re in a pinch, try this recipe for using Tomato Soup in your enchilada sauce:

If the sauce is thick, continue adding water to reach your desired thickness. I added about 1 1/4 cups, and definitely should have used more. I would estimate about 2 cups would be just right thickness. It should be somewhat thick so it sticks to the tortillas, but somewhat thin so it runs off the tortillas a bit.

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My name is Joanna Liberty, although you may know me online as way2gomom. I'm an at home mom to 2 very rowdy boys, and I love to crochet, garden, learn how to be healthier, and write! Thanks for checking out my site, I'd love to know what you think!

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